Memorial Day Fruitcake
Recipe courtesy Ruth Schleppi of Dinnerella
Large seedless watermelon
Fresh mint leaves, handful
Note: the fruit listed above is used for the cake featured in the picture. However, the choices are limitless; use your favorite fruit or whatever is in season and freshly picked. Kiwis also work very well with the cookie-cutters. Sprinkle lemon juice over fruit that tends to brown.
- Cut the bottom and top of the watermelon. Slice off the sides and a little extra to create a tall cylinder. This is the base. Make it as tall as you would like it to be.
- Cut the honeydew and cantaloupe melons in half and scoop out the seeds. Cut the halves into slices about 1/2 inch thick. Use small cookie-cutters to create shapes.
- Arrange the shapes with toothpicks on the side of the watermelon and add some blackberries.
- Decorate the top with strawberries and mint leaves. Finely chop the remainder of the mint and mix with the blackberries. Scatter in the middle on top.
- Sprinkle pieces of mango and the remainder of the berries around the cake.
- Enjoy—and beware those prickly toothpicks!
P.S. Here’s a helpful video for the visual learners out there!